2021 TYP Highlights
BY CHEF ERIK OBERHOLTZER
Our 2021 TYP workshop participants were full of inspiration. I am so inspired by the diversity of perspectives. Driven by unique personal stories, these entrepreneurs are on the offense to make meaningful changes in the world through their business ventures.
A few highlights:
in Pennsylvania, is looking to refine their vision for a better agricultural system and the products that they’ve been ahead of trend to offer - such as their hemp and sunflower oils. These are my go-to as local alternatives to olive oil for cooking and dressings.
is missioned with providing real nutrition in the form of a plant based burger built on whole ingredients. No processed weirdness. It is arguably the best vegan burger on the market today and we’re looking to craft a long term plan for this burgeoning market.
is responding to an epidemic of food related chronic disease by delivering craveable whole food packed with flavor, nutrition and thoughtful ingredients.
aims to fill a freshness gap in the south with a California inspired menu. Grounded in super fresh ingredients prepared with wellness in mind, this group hopes to expand in the coming years to provide better food for those wishing for healthy options.
continues to blaze new trails in the Sierra Madre Mountains of Colombia. Dedicated to regenerative ecosystems, he is introducing ingredients to the world that previously were unavailable unless you traveled up into the cloud forest. I am in love with the heirloom sugars of this region.
who are likely to set a new standard of social impact. The first is Run Away Girl. A life skill and training program for victims of sex trafficing. Sounds like a non-profit? Nope, this is a for profit enterprise with the deep mission and purpose of a non-profit. The entire program is run by survivors for survivors.
A program that equips emancipated foster youth with the skills they need to navigate a challenging world ahead. This one has a special place in my heart. I too started a program many years ago called the Sustainable Life Project to help emancipated foster youth find pathways to independent living through job training in the restaurant industry.
And for one ambitious entrepreneur we are guiding her through the process of conceptualizing a brand to reimagine the soulful dishes of her youth growing up in Mississippi. This healthier take on indulgent classics will be exciting to incubate.
